super easy stromboli

This is my new favorite recipe! I first tried it when my friend Laura made her "pepperoni bread" and I have played with the recipe a little until its just the way i like it...easy! As with most of my recipes, there are several variations to try. The one pictured (sorry its a cell phone pic!) is filled with chicken and pesto. This recipe is for one loaf, though I always make at least two loaves because it disappears so fast!

Super Easy Stromboli

1 (1 lb.) loaf frozen bread dough, thawed. OR 1 pkg. Pillsbury italian loaf. OR scone dough from your grocer's bakery (this is my preferred option)
1 egg, beaten
1 C shredded mozzarella cheese
1/4 C shredded parmesan cheese
1 1/2 tsp. italian seasoning
1/2 tsp garlic salt
4 oz sliced pepperoni, salami, ham, turkey, cooked chicken, or whatever

Preheat oven to 375 degrees (if using pillsbury dough, 350). Lightly grease baking sheet or line with parchment paper. Roll dough into large rectangle and brush with beaten egg within 3/4 inch of edges. (if making chicken and pesto, spread 1 tbls. of pesto over egg). Arrange pepperoni over the dough. Add mozzarella and parmesan then sprinkle with italian seasoning. Roll up the dough like a jellyroll pinching the edges to seal, and place seam side down on baking sheet.
Mix garlic into egg mixture and paint over the top and edges of the roll. Bake for 30 minutesor until golden brown. (pillsbury dough usually only takes about 20.) Let roll rest about 5 minutes before slicing and serving.

For more variation, use a combination of meats or add grilled onions, peppers, spinach, sun-dried tomatoes, mushrooms, or whatever. Also, try dipping slices in marinara sauce! On the odd chance that there are any left overs, you can freeze slices and re-heat like a hot pocket for a quick lunch.